Milky Way Caramel Brownies

I think science is an extremely important aspect of cooking. That’s why I applied this complex method of utilizing step by step logic to create my recipe:

I love Milky Ways.

I love brownies.

Chocolate and caramel taste really awesome together.

->Therefore, I should merge them into one ultimate dessert.

And thus, Milky Way Caramel Brownies were engineered. There’s something special about these guys. They aren’t just rich, fudgy, and infused with a deep chocolate flavor and they aren’t just studded with chewy, gooey, chocolatey Milky Ways (however all of those characteristics are exhibited). You see, I knew the addition Milky Ways would make these brownies yummy, but they needed an extra caramel kick.

So what did I do? I sandwiched an entire layer of gooey caramel into the center of it all.

Thank me later; make these brownies now.

They’re so moist and chewy and decadent, but not too decadent. That balance is key. They’re ridiculously chocolatey, pleasing even the most hardcore of chocoholics. Plus, caramel lovers will die of ecstasy when they discover the sea of caramel weaved into the brownies’ inner-workings. They’re chewy, they’re gooey, and they’re awesome. These are brownies at their best. I’m honored to have been in their presence (and to have eaten two in one sitting…).

If you aren’t convinced, then let us once again apply scientific reasoning. There is a general list of characteristics that I believe every brownie must possess in order to be deemed delicious. That list is as follows:

The existential flaky top layer

Chewy edges

Ideally fudgy and moist inner-texture

Intense chocolate flavor

Substantially thick build

So, how do my Milky Way Caramel Brownies stack up to that list?

Check. Had the perfect flakable top layer (is it unscientific to make up words?).

Check. The edges had just the right amount of chew. Personally, I’m not an edge person when it comes to brownies. But these were just right. Heck, I’d even eat a corner!

Check. SO fudgy and SO moist. It was ridiculously decadent, my ideal texture.

Check. CHOCOLATE HEAVEN.

Check. No paper thin brownies for us, my little cookies. These were nice and thick.

This is not a one-bowl recipe unfortunately. You should have several mixing bowls on hand, ready to rock.

Unwrapping all those caramels takes a while. It felt like forever! You might want to do that ahead of time, as well as chopping the Milky Ways.

This recipe is cut in half, hence why the measurements are awkward. It works out perfectly, I promise! Plus, you can make the full-sized recipe to feed a crowd (or a freakin army).

The brownie recipe itself comes from Ina Garten. I manipulated it to work with the add-ins. Even without the caramel and Milky Way party going on, this would be a heavenly traditional brownie. I highly recommend the recipe.

I don’t have a double boiler so I decided to wing it stove top in one saucepan. It worked totally fine. So, if you’re also lacking a double boiler, you can melt the chocolate and butter together at a low heat as long as your careful. Make sure you constantly stir it so it doesn’t burn!

It is important to let the chocolate cool a little before adding the eggs unless you like scrambled eggs in your brownies. This stuff is in the recipe for a reason.

Buy enough ingredients for a double batch of caramel sauce. Make one for the brownies and one later when you’re ready to serve. Immediately drizzle the hot caramel over your brownies for even more caramel heaven!

Or, if you’re lazy, you could top them with a store-bought caramel ice cream topping.

Speaking of which, this would be divine with a scoop of vanilla ice cream on top. Mmm.

PLEASE head my advice and warm the brownie in the microwave. IT MAKES IT SO MUCH BETTER. The caramel becomes melted and molten and you’ll just be really happy.

Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together the flour, baking powder and salt. Add to cooled chocolate mixture.

Scrape half of the batter into the prepared pan and smooth the top. Place half of the Milky Ways into the batter.

Make caramel sauce: Add the caramels and heavy cream to a medium saucepan and set over medium-low heat. Cook, stirring frequently, until completely melted and smooth.

Immediately poor the caramel sauce over the first layer of batter and Milky Ways. Carefully add the remaining batter and smooth over the caramel.

Then, stick the second half of the Milky Ways into the top layer of batter.

Bake for about 40 minutes, or until tester just comes out clean (baking time may vary). Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake!

When done baking, transfer the pan to a cooling rack. When brownies are completely cool, use the aluminum foil to carefully transfer the brownies out of the pan and onto cooling rack. Carefully peel away the foil. Chill in refrigerator to make cutting easier.

When ready to serve, cut brownies and microwave for 15 to 20 seconds so that caramel melts again.

See all those caramelized Milky Ways sunken into that brownie? See how moist and rich it is? See that layer of caramel? Do you really need another reason to try these?

17 thoughts on “Milky Way Caramel Brownies”

Milky ways are my absolute favorite candy bar. I can’t wait for Halloween when I have a good excuse to buy them! And brownies are one of my favorite desserts. I agree that this looks like the ultimate dessert!